Monkey Bread by
Ingredients
3 (12 ounce) cans refrigerated biscuit dough
1 cup white sugar
2 tablespoons ground cinnamon
1 cup butter
1 cup packed brown sugar
1/2 cup chopped pecans (optional)
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan with butter. Line bottom of pan with pecans (optional but my favorite!).
Mix white sugar and cinnamon in a large plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces at a time in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan.
In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 3-5 minutes. Pour over the biscuits. Bake at 350 degrees for 35 minutes. Let bread cool in pan for 5-10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Mix white sugar and cinnamon in a large plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces at a time in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan.
In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 3-5 minutes. Pour over the biscuits. Bake at 350 degrees for 35 minutes. Let bread cool in pan for 5-10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.